Line Cook

Description Minimum three years’ experience at a similar style/volume restaurant. Must have great understanding of teamwork and work well under pressure. A comprehensive understanding of grilling techniques, basic sushi experience will be required, and safety standards are a must. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills.

Job hazards include slip and falls, cuts, and burns.

Requirements

Set up and stock stations with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
• Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
• Assure that each item is cooked to the Chef and guest’s specifications
• Garnish each dish properly
• Answer, report and follow executive or sous chef’s instructions
• Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat-top griddles and refrigeration equipment both during and after service
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Assumes responsibility for the quality, food safety/sanitation and timeliness of products served
• Maintain a positive and professional approach with coworkers and customers
• Perform other related duties as assigned by the management staff